PINOY HOTDOG

GRILLED PINOY HOTDOG











A sausage is a food usually made from ground meat with a skin around it.  Typically, a sausage is formed in a casing traditionally made from intestines but sometimes synthetic.
A sausage to someone, a hotdog to another.  Germans' have their franks, some Americans call it wieners,  Hungarians made one after themselves.  Bratwurst, hotdog, sausage, whatever!  Of course Filipinos have their own version too.  The Pinoy Hotdog- red, juicy & tasty meat we all came to love. Grilled, steamed, boiled. pan fried, baked. With ketchup, mustard or relish.  Add-on are endless!
Well Pinoy eat it best with steamed rice, as a sandwich or what we had this afternoon.  Grilled Pinoy hotdog!

FATHER'S DAY TREATS

I start the day with a cup of coffee and a chat with  my baby sis on what to prepare for dinner!  Of course! It's Father's Day.  So I pull out my recipe for a family favorite: PANCIT PALABOK!
Palabok is actually a noodle dish with thick rich tangerine-color sauce.  It is a rice noodle that comes in two sizes, the thick one in which what we call Malabon (taken from a city in Metro Manila that epitomizes Pancit Malabon) and the thin one called bihon (also used in other pancit recipe).  You can use either or use them both at the same time.
The soul of this dish comes down on the sauce.  It must be cooked in perfection so that it can carry the rest of the ingredients!
Besides the noodles & the sauce this dish highlights the toppings which thus completes the adventure!
I'll run few of them, okay  just I'll share few photos.

Festival Supermall

NEW STORES AROUND THE METRO-SOUTH

Been strolling with my daughter yesterday filling out what to buy list for school.  I can't help but to noticed
new stores mushrooming around +Festival Supermall Inc., Alabang.  There is an exhibit going on 2nd floor, lots of shoes but eyes are of course on those tower of red velvet cakes of +Cukay's. Got there #.  +Must be
 Mom's, +tous les jours

I'll share with you few photos of our malling!

Shrimp Paste

This condiment is a must on a Filipino table.  You can't have mangang hilaw (green mango) without this bad boy!

Shrimp Paste (Bagoong Alamang) Ala Choy
Ingredients:
250 g fresh shrimp paste bagoong alamang
4 tbsp. white vinegar
4 tbsp. brown sugar
3-4 cloves of garlic minced
1 med red onion chopped
2 tomatoes sliced
2-3 hot chili (labuyo)
 +Maggi Magic Sarap Seasoning

Procedure:
In a pan saute garlic in 4 tbsp canola oil, add onion & tomato.  Add shrimp paste then simmer.  Add vinegar
do not stir just yet, let acidity evaporates.  Add sugar and seasoning to taste.  Lastly add whole chili if you like it hot you can slice them & remove from fire.  Let it cool then transfer into a a clean airtight container.  Enjoy!

Here are some dishes & food my bagoong is best paired with.  You can also cook with it.

• fresh slices of green mango
• singkamas (turnip)
• Steam kangkong (watercress lettuce)
• Kare-kare
• Laing
• Pinakbet
• Binagoong Baboy

Sinigang

Now let us dissect some of Filipinos famed Sinigang or my youngest call it Sinigam, he's three!

Sinigang

Loved by all Filipinos, steaming hot of course!  Who can resist this flavorful  & soothing stew, no it's a crossover between a soup and a stew.

The pot has been given life by a sour soup- base, can be from a tamarind pulp, camias, or green mango.
But if in a hurry a ready sinigang mix is always handy.

But my mom used to boil young tamarind pulp, mashed them then slowly and carefully sift it for that perfect sour taste we all love.  A slowly boiled meat can be of pork, beef, shrimp or fish.  Shrimp is my favorite better if it's  tiger prawn, yummy!  A perfect choice of fish is bangus or milk fish my sis fave is the bangus belly but honestly I'm not realy a fan of that!  Pork cut can liempo or ribs more bones more flavor.  Simmer into perfection, oh so tender almost melts in your mouth tender, Hmmmm...

Not to mention the fresh and crisp vegies in it, kangkong (watercress lettuce), white radish, okra.  May also add long green beans (sitaw) or eggplant whatever is in season, e.g. suigarillas, and my father's fave gabi or taro.  But you can't have sinigang without finger chili or what we call panigang star or siling panigang!

Best paired with patis (fish sauce) & more chili, this time the hot ones!  Red hot chili or labuyo.  For the more adventurous ones bagoong alamang (shrimp paste), perfect with extra steamed rice!

Next time I'll share with you the recipes including shrimp paste ala choy!

A blog about food and beyond!

• home cooked meals plus hand-down recipes
• fave restaurants, cafes, diners, food trucks, food carts & everything under the Manila sun
• delicacies (Pinoy Style)

My blog is about simple yet truly delightful dishes made known from my mom's kitchen! From Sinigang, Sinaing na Tulingan, level-up na Adobo to Guisadong Munggo.  We all love home cooking!